Ingredients

• 1 3/4 cups water
• 1 3/4 cups milk
• 1 cup cornmeal polenta (medium grind is preferable)
• 3/4 pound kashkaval cheese, grated
• 1 tablespoon unsalted butter
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 2 ears corn, kernels cut off
• Salt and pepper

Browse by ingredient

Instructions

1. Bring the water and milk to a boil. Add the cornmeal and turn down to a simmer. Continually whisk for 4 minutes until smooth. Stir in 1/2 the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted. Grease a casserole with the remaining teaspoon of olive oil and pour in the corn mixture. Top with the remaining cheese and bake in a preheated 400 degree oven until all cheese is melted and browned on top. To serve, cut with dental floss.